Wedding Lasagna
Celebrate love and flavor with this indulgent Wedding Lasagna—a truly special take on a classic Italian comfort dish. Perfect for festive gatherings or romantic dinners, this layered masterpiece combines rich meat sauce, creamy ricotta filling, and a decadent béchamel sauce for an unforgettable dining experience. Featuring hearty ground beef, flavorful Italian sausage, and aromatic herbs like fresh basil and oregano, every bite is bursting with Italian-inspired goodness. Gooey mozzarella and nutty Parmesan cheeses crown the dish, creating a bubbly golden crust that's irresistible. With its perfect balance of textures and flavors, this lasagna is sure to be the centerpiece of your table, making every occasion feel like a celebration.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound Italian sausage (casings removed)
- 1 large onion (finely diced)
- 4 cloves garlic (minced)
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 1 cup fresh basil (chopped)
- 1 teaspoon oregano (dried)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 15 ounces whole milk ricotta cheese
- 4 cups mozzarella cheese (shredded)
- 1 cup parmesan cheese (finely grated)
- 2 pieces large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups whole milk
- 1 pinch nutmeg (ground)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water until al dente, according to package instructions. Drain and lay them flat on a baking sheet to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and Italian sausage, breaking them up with a spoon. Cook until browned, about 5–7 minutes.
Add the diced onion and minced garlic to the skillet. Cook until the onion is softened and translucent, about 3–5 minutes.
Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Reduce the heat and let the sauce simmer for 15 minutes. Stir occasionally.
Meanwhile, prepare the bechamel sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring the mixture stays smooth. Cook for 5–7 minutes, stirring frequently, until the sauce thickens. Add a pinch of nutmeg and season with salt and pepper to taste. Set aside.
In a bowl, combine the ricotta cheese, 2 cups of shredded mozzarella, 1/2 cup of parmesan cheese, and the eggs. Mix until well combined.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish. Add a layer of lasagna noodles, followed by a layer of the ricotta mixture. Drizzle a few tablespoons of the bechamel sauce over the ricotta, then top with a layer of meat sauce. Repeat this layering process until all ingredients are used, ending with a layer of bechamel sauce on top.
Sprinkle the remaining 2 cups of shredded mozzarella and 1/2 cup of parmesan cheese over the top of the lasagna.
Cover the baking dish with aluminum foil (sprayed with nonstick spray to prevent sticking) and bake in the preheated oven for 35 minutes. Then, remove the foil and bake for an additional 15–20 minutes, until the top is golden and bubbling.
Let the lasagna rest for 10–15 minutes before slicing and serving. Enjoy your Wedding Lasagna!
Nutrition Facts
Calories |
9066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.0 g | 619% | |
| Saturated Fat | 225.5 g | 1128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1720 mg | 573% | |
| Sodium | 10544 mg | 458% | |
| Total Carbohydrate | 691.7 g | 252% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 118.3 g | ||
| Protein | 466.5 g | 933% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 6558 mg | 504% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 8140 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
